Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons butter or plant-based margarine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 can diced tomatoes
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream or coconut milk
- Fresh cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add cumin seeds and cook until fragrant.
- Sauté onions until golden brown. Add garlic and ginger, cook for 1 minute more.
- Stir in diced tomatoes, garam masala, turmeric, chili powder, and cinnamon. Cook until the mixture is thickened.
- Add chickpeas and stir to coat with spices. Cook for 5 minutes, allowing flavors to meld.
- Pour in heavy cream or coconut milk, simmer for another 5-7 minutes until heated through and creamy.
- Garnish with fresh cilantro and serve hot with naan or rice.
Notes
- For a vegan variation, substitute butter with coconut oil and cream with coconut milk.
- Adjust spice levels to taste.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 30mg